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Knowledge dynamics as drivers of innovation in Haute Cuisine and culinary services

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Knowledge dynamics as drivers of innovation in Haute Cuisine and culinary services

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dc.contributor.author Albors Garrigós, José es_ES
dc.contributor.author Martínez Monzó, Javier es_ES
dc.contributor.author García-Segovia, Purificación es_ES
dc.date.accessioned 2019-06-12T20:27:15Z
dc.date.available 2019-06-12T20:27:15Z
dc.date.issued 2018 es_ES
dc.identifier.issn 1366-2716 es_ES
dc.identifier.uri http://hdl.handle.net/10251/122034
dc.description.abstract [EN] This paper analyses current innovation processes in Haute Cuisine and develops new insights into the nature of Haute Cuisine innovation and its institutional and organisational preconditions. The paper proposes an innovation paradigm that explains the roles of symbolic, synthetic and analytical knowledge during the various phases of innovation and challenges the innovation activity in Haute Cuisine as a linear model. It also explains the continuum between tacit and explicit knowledge throughout the innovation process. Symbolic knowledge has instilled Haute Cuisine and culinary tendencies, is a key element in its marketing and has allowed local cuisine to be branded internationally. The article aims to fill a research gap that has recently arisen on the existing tensions between idea creation and exploitation in Haute Cuisine innovation. The role of science appears as a tool that supports a chef s creativity but does not substitute or drive it. This paper fulfills an identified need to study the innovation processes of Haute Cuisine to which academia has dedicated scarce attention. The paper analyses a case study, with a strong institutional focus, a complex and relevant example of the innovation tendencies in Haute Cuisine. It presents a rich case that comprises the complete process from the original inspiration to the final commercialisation. es_ES
dc.language Inglés es_ES
dc.publisher Taylor & Francis es_ES
dc.relation.ispartof Industry and Innovation es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Haute Cuisine es_ES
dc.subject Innovation es_ES
dc.subject Symbolic knowledge es_ES
dc.subject.classification ORGANIZACION DE EMPRESAS es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Knowledge dynamics as drivers of innovation in Haute Cuisine and culinary services es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1080/13662716.2016.1268950 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Organización de Empresas - Departament d'Organització d'Empreses es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Albors Garrigós, J.; Martínez Monzó, J.; García-Segovia, P. (2018). Knowledge dynamics as drivers of innovation in Haute Cuisine and culinary services. Industry and Innovation. 25(1):84-111. https://doi.org/10.1080/13662716.2016.1268950 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://dx.doi.org/10.1080/13662716.2016.1268950 es_ES
dc.description.upvformatpinicio 84 es_ES
dc.description.upvformatpfin 111 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 25 es_ES
dc.description.issue 1 es_ES
dc.relation.pasarela S\327655 es_ES
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